Luscious is the perfect word to describe this no-bake dessert with its top cobbled with garnet red or pink-cheeked sweet fresh cherries. We like the dark cherries — Bing is a well-known variety. Use intensely gingered English-style cookies for the crust.
- Portion size 10 servings
- Credits : Canadian Living Magazine: June 2005
In bowl, stir cookie crumbs with butter until moistened. Press evenly over bottom of 9-inch (2.5 L) springform pan. Freeze until firm, about 15 minutes.
Cut cherries in half; discard pits. Set aside 1-2/3 cups (400 mL) for topping. Transfer remaining cherries to saucepan; add 1/4 cup (50 mL)of the sugar and 2 tbsp (50 mL) water. Bring to boil; reduce heat and simmer until thickened to chunky sauce, about 10 minutes. Let cool.
In bowl, beat together cream cheese, whipping cream, lemon rind and remaining sugar until spreadable, about 3 minutes. Spread 1 cup (250 mL) over base; spread cherry sauce over top. Top with remaining cream cheese mixture, smoothing surface. Top with reserved cherries, cut side down, in circular pattern. (Make-ahead: Cover and refrigerate for up to 24 hours.)
In small saucepan or microwaveable bowl, melt jelly over medium-low heat or at medium, about 1 minute; brush over cherries. Cover and refrigerate until set, about 1 hour.
Nutritional facts <b>Per each of 10 servings:</b> about
- Sodium 339 mg
- Protein 6 g
- Calories 461.0
- Total fat 29 g
- Cholesterol 85 mg
- Saturated fat 17 g
- Total carbohydrate 47 g
- Iron 16.0
- Folate 11.0
- Calcium 7.0
- Vitamin A 29.0
- Vitamin C 7.0